Organic Chickpea Salad

Today we’re sharing a recipe prepared by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona

Who says chickpeas are only for winter!?

For those who love them and those who aren’t aware of their potential, I’m proposing a fresh and tasty springtime version: in a salad! With very few steps and few ingredients, I guarantee you an energetic, inviting, and fresh meal.

INGREDIENTS FOR 2 PEOPLE (generous portions)

200 g Organic dried chickpeas - Antichi Granai

Cherry tomatoes

Sicilian black olives

Tuna

Extra virgin olive oil

Salt and herbs

TOOLS

Pot

Colander

Large bowl

METHOD

I let the chickpeas soak in water overnight, making sure there is about twice as much water as chickpeas because... they will absorb it!

Once the time has passed, I rinse the chickpeas several times and let them drain.

Cooking time: 40 min

Pour cold water and the chickpeas into the pot. Let them boil for 40 minutes.

Meanwhile

I prepare the other ingredients: I drain the tuna, and chop the olives and tomatoes.

Once cooked, I drain the chickpeas and let them cool (otherwise the other ingredients will heat up and change flavor and texture) directly in the bowl I will use to serve. As soon as they are cold, I add all the other ingredients and dress the salad.

TIPS

To enhance the flavor of the chickpeas, you can add a few bay leaves during the boiling process.

To make the salad richer and fresher, you can add feta or cucumber, fresh mint leaves, or, if you prefer, dried mint (S.A.R.I. DRIED MINT)

And you, how would you like yours?